...Since I -always- end up getting bitched at for using the oven, I thought a NO-bake cheesecake would be a better way to go about things!

Dedicated to ...he IS a fur's fur, no question.

Found this recipe from foodgawker, if memory serves... this link here -
http://diethood.com/2013/01/14/bana.....er-cheesecake/

Banana Foster No-Bake Cheesecake
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: Serves 12 to 16

Ingredients

Crust:

9 graham crackers, finely ground
1/4 cup sugar
6 tablespoons butter, melted

[I'll be honest, I skipped this completely, and used a premade graham cracker pie crust instead)

1 cup (maybe a bit more, I did it by eye) semi-sweet chocolate morsels

Pudding:

2 packages (3.4 oz. each) vanilla instant pudding

Actually, to honor Hutts - 1 package BUTTERSCOTCH pudding, and 1 package Vanilla...which I used in a different way :3

2 cups cold milk
1 cup whipped topping

Cheesecake

2 packages (8 oz. each) Cream Cheese, softened
1 cup powdered sugar
1 cup whipped topping
1 tablespoon vanilla

Bananas Foster:

1 stick butter
1 cup light brown sugar, packed
1/2 cup heavy cream
1 cup milk
1 package vanilla pudding
3 bananas, sliced into 1/2-inch rounds
1 nip Bacardi rum (very optional)
1/2 cup chopped pecans, toasted

Instructions

Crust:

In a small bowl mix graham cracker crumbs, sugar and butter; press the mixture onto the bottom of a 9x9 inch dish or pan.
Put the dish in the freezer for 15 minutes.

...Since I used the premade crust, lets not, and say we did :P

The chocolate though - what I did was, used my small saucepan with a good bit of water, (not enough to overflow...more like 1/2 cup at most) and covered it with a metal bowl, where the chips were put into the bowl along with 1/2 stick of unsalted butter. If its still too thick, just add maybe a splash of milk to loosen it up.

THEN, I used a spatula, and spread it on the bottom of the pie crust to form a semi-thin layer over it. Where afterwards, when coated, it DID go into the freezer - This is for two reasons: to prevent the pie crust from getting soggy, and you get the bonus of chocolate as well!

Pudding:

In a mixing bowl, whisk together the pudding mixes and the milk for 2 minutes.
Stir in the whipped topping.
Spread the pudding over the graham cracker crust.
Put back in the freezer.

...Not quite. For the butterscotch, YES, I did this, but for its OWN layer.

For the VANILLA on the other hand, well...see the bananas foster part, youll get it :B

Cheesecake:

In a medium sized mixing bowl, combine the cream cheese and the powdered sugar; beat until well blended.
Add in the whipped topping and vanilla; continue to beat until thoroughly combined.
Spread the cream cheese mixture over the pudding layer.
Put it back in the freezer for 30 minutes, or until set.
What I also did was put in ONE cup of the banana foster mix into the cheesecake as well, but thats an optional thing.

Bananas Foster:

Melt the butter in a large frying pan over medium-high heat.
Stir in the light brown sugar and let cook until bubbly.
Add in the nip of rum IF so desired.
Mix in the bananas and pecans; continue to cook until hot and bubbly.
Pour in the heavy cream; stir and continue cooking.
Add in the packet of vanilla pudding, plus one cup milk.
Remove from heat and spread over the cheesecake.
(Actually, I did it the other way around - that is the bananas foster was the second layer, then the cheesecake went on top, as you see here)

Cut the cheesecake into bars (or pie slices in this case) and serve.
You can also serve the banana foster on the side.
If there is any chocolate left over...and trust me, there sure will be- reserve it, and just splat it all over the cheesecake.

Notes from the recipe:

There are a couple of variations to this dessert: You may want to go ahead with the layer of pudding, or not. That is your decision. Also, you may or may not want to fold in 1/2 cup of banana foster into the cream cheese mixture. Again, that’s up to you. For a prettier presentation, serve the banana foster sauce on the side and spoon as much of it as one desires.

Notes from me, the pangolin:

I found the layers a bit easier to handle by cooling them a bit in the refrigerator. The other thing is- you will need a BIG pie crust for this recipe (luckily, Honey Maid has a 'double-sized' 9" pie crust pan that is perfect for this).

Let this chill in your freezer for a good couple of hours, then - slice and serve.

Warning: Not for the lactose intolerant, duh :P (or diabetics, I apologize)

There might be some workarounds though - soft tofu perhaps, maybe with soy milk and tapioca, thats been pureed with bananas and rum...again Splenda for baking, but I would use less instead of more!

I'd certainly also recommend sugar-free pudding as well, if that helps any, and just use graham flour with butter, or even almond meal with butter / soy butter / margarine ...er...as long as you're not allergic to nuts that is :P

Enjoy at any rate!